Versatile Chicken Recipe
Versatile chicken is an herbed and oven cooked chicken. Prepaerd with buttermilk and added chicken bouillon to taste, the versatile chicken is cooked to a perfect golden color and can be served with a side salad.
Ingredients
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up
3/4 cup Buttermilk
1 tablespoon Chicken-Flavor Instant Bouillon
1/2 teaspoon oregano leaves, optional
1 cup unsifted flour
1 teaspoon paprika
1/4 cup margarine or butter, melted
Directions
In 1-cup measure, combine buttermilk, bouillon and oregano if desired; mix well.
Let stand 10 minutes; stir.
Place chicken in large bowl.
Pour bouillon mixture over chicken; toss to coat.
Let stand 30 minutes to blend flavors.
In paper or plastic bag, combine flour and paprika.
Add chicken, a few pieces at a time; shake to coat.
Place in 13 x 9-inch baking dish.
Drizzle with margarine.
Bake uncovered in preheated 350° oven 1 hour or until golden.
Refrigerate leftovers.
Let stand 10 minutes; stir.
Place chicken in large bowl.
Pour bouillon mixture over chicken; toss to coat.
Let stand 30 minutes to blend flavors.
In paper or plastic bag, combine flour and paprika.
Add chicken, a few pieces at a time; shake to coat.
Place in 13 x 9-inch baking dish.
Drizzle with margarine.
Bake uncovered in preheated 350° oven 1 hour or until golden.
Refrigerate leftovers.
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